Insalata di Spinaci, Uova, Pancetta e Nocciole

Baby Spinach Salad, with Soft Boiled Egg, Crispy Pancetta and Roasted Hazelnut

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Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This is an extraordinarily simple, yet extremely tasty recipe. A versatile dish, it makes for a wonderful starter, side course or as an antipasti to share. Using the right fresh ingredients, this recipe will bring some superb flavours to life.

Ingredients

  • 400 g fresh baby spinach
  • 4 eggs
  • 8 thin slices of Italian pancetta arrotolata (rol

Method

Wash the baby spinach and let them dry on a tea towel. Cook the eggs in boiling water for 5 minutes, for the egg yolk to still be runny. Immediately put in iced water then peel carefully when cool enough to handle. Roast the pancetta slices in the oven (without fan) at 180°C for 7-8 minutes until golden and crispy. You may also use the grill if available.

To plate, in a large bowl, firs